Title: Portobellos with Watercress
Categories: Vegetable
Yield: 4 Servings

1/2	c	Watercress
		Stems removed
1	tb	White wine vinegar
1/4	c	Olive oil
2	lg	Portobello caps
		Cleaned, stems removed
		Sliced 1/2" thick
		Salt
		Mixed green salad (opt)

Note: If you want to saute the portobello stems, slice them lengthwise into quarters; saute them for a minute before adding the caps because they are firmer and take longer to cook. Combine the watercress, 1/4 cup water, and the vinegar in a blender and blend until you have a puree. Transfer to a large saute pan along with the oil and begin to warm over medium heat. Add the mushroom caps. Lightly salt the mushrooms, and cover with a loose-fitting lid. Braise for 3 min. Remove the lid and season to taste. Serve alone or in a salad with mixed greens.

A Cook's Book of Mushrooms by Jack Czarnecki ISBN 1-885183-07-0 pg 29

previous

next